Salsa de Epazote
This salsa de epazote recipe is pleasantly tart, herbaceous, and delicious. This salsa works well on top of carne asada tacos as well as things like potato and pasta. This is not a traditional salsa recipe and is inspired by Argentinian Chimichurri. You can find epazote at your local Mexican grocery store. I hope you enjoy!
Ingredients
- 2 large Shallots
- ⅓ cup of Rice Vinegar
- ¼ cup of Extra Virgin Olive Oil
- 2 tbsp of Mexican oregano
- 2 Serranos
- 3 Garlic cloves
- 1 large bunch of Epazote
Instructions
- Put all of the ingredients in a blender and blend until well combined and
- Blend ingredients on medium or high speed until well-combined.
- Serve immediately or refrigerate in an airtight container for up to 5 days.